Baba Ganoush (Roasted Eggplant and Vegetable Dip)
A smoky and creamy dip made from roasted eggplant and vegetables, perfect for serving with pita bread or vegetables.
Ingredients
- 2 medium eggplants
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 200°C (400°F).
- Prick the eggplants with a fork and drizzle with olive oil.
- Roast the eggplants for 25-30 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Allow the eggplants to cool slightly, then peel off the skin and place the flesh in a bowl.
- Mash the eggplant with a fork, then stir in the garlic, tahini, lemon juice, cumin, salt, and black pepper.
- Taste and adjust the seasoning if needed.
- Serve the baba ganoush garnished with fresh parsley.
NUTRITION FACTS (Per Serving)
Calories: 100 kcal
Carbohydrates: 10 g
Fat: 6 g
Protein: 2 g